Aromatic Wine Poached Pear and Almond Tart

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Poaching pears in a blend of good red wine, and boosting the warmth of the poaching liquid by adding spice aromatics like a cinnamon stick, star anise, lemon and orange peal and you have a pear that will tantalise your every taste bud with every spoonful.  

Wine Poached Pears

150g Marsalla Wine

750g Red Wine

150g Caster Sugar

1 Cinnamon Stick

Lemon and Orange Peal

1 Star Anise

10-12 Small Corella Pears (pealed and seeds hulled)

Now don’t over complicate this its as easy as.

1: You will need a pot (with a lid) that will fit all your pears side by side in an upright position.

2: Add all poaching ingredients to the pot – the wine, sugar, spices and peal. On low heat stir till sugar has dissolved.

3: Peal pears and remove the core if possible leave the stems for now (you can remove after they have been poached and cooled)

4: Place the pears in the pot, lid on and allow them to poach for about 20 – 30 minutes. Test the pears to see if they are ready by piercing with a small knife if  the tip of the knife slides in easily then they are ready, under poached pears do not have a very pleasant texture.

Just a note: At this stage you can ditch the rest of the recipe, pop the cooled poached pears with the liquid  in the fridge. They make an amazing dessert on their own with a dollop of double cream, or your favourite vanilla ice-cream and for crunch place the pear on some recently baked puff pastry sprinkled with some cinnamon sugar and you have lovely individual desserts. Don’t forget to drizzle some of the poaching liquid over the top!

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Sweet Pastry Crust

125g Butter (cubed)

125g Icing Sugar

1 Free Range Egg

250g Organic Plain Flour

25g Almond meal

The hard work has been done its time to let the food processor take over.

1: Place the flour, butter, almond meal and icing sugar in the bowl of the food processor. Pulse 4 – 6 times till all resembles an even crumble.

2: Add the egg yolk and 1 tablespoon of cold water, pulse the flour mix again till it starts to come together. Remove the pastry dough push it all together, flatten out into a disc shape wrap in food grade plastic wrap and rest in the fridge for 10 – 15minutes.

3: Time to make the Almond creme, once again another a handheld mixer standard mixer is perfect for this job.

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Almond Creme

125g Butter (room temperature)

125g icing Sugar

125g Almond Meal

2 Free Range Eggs (room temperature)

1 teaspoon Queens Vanilla Bean paste

1: Cream together the butter, icing sugar and vanilla bean paste, be a little patient and don’t rush. Once the butter and sugar are pale light and fluffy in appearance add the eggs one at a time.

2: Add the almond meal, stop beating when all ingredients have combined. Set aside for the moment.

3: Pre-Heat the oven 180 Deegrees.

Tart shell filled with almond creme
Tart shell filled with almond creme
Baked to a golden finish
Baked to a golden finish

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Arranging the poached pears
Arranging the poached pears

Assembly

1: On a lightly floured surface, roll-out the pastry about 4-5 millimetres thickness. Line the base and sides of a 26cm round nonstick fluted tart baking pan and trim the edges.

2: Fill the tart shell with the Almond Creme filling no more than 3/4 full.

3: Bake the tart on the middle shelf for approximately 25 minutes or till light golden colour. Once baked remove form the oven and allow to cool completely before removing from the baking pan.

4: Decorate the cooled tart with the poached pears.

Just a note: Baking is part science and a whole lot of creativity! So you can either cut the pears in half, or slice them into wedges and arrange them around the tart. If they are small pears they look great left whole as an individual serving. Its up to you.

Happy Baking by Baking Beautiful

Maria – The Great Australian Bake Off

Band of Bakers Australia

Instergram: BakingBeautiful

 

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Im going to make your tastebuds an offer they can’t refuse – New Class Dates

2014 Cooking and Baking Classes

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2014 Cooking a Culture – Greece

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Learn how to put together the perfect combination of vegetables, meat, fresh and dry herbs to make the most delicious Greek cuisine. At the end of class its time for “DINER” so get comfortable and enjoy everything you have made.

History, Culture and Cuisine of Real Greek Food from Asia Minor

BOOK NOW!

A: Cooking a Culture – Greece

Next Class:  (Code A)  February, Sunday, 16th from 3.00pm till 7.00pm

Next Class: (Code B) March, Sunday 30th from 3.00pm – 7.00pm

Next Class: (Code C) April, Sunday 27th from 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Meze (starter)

*Classic Greek Main

*Salads

*Dessert

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change. 

2014 Celebrate with Cake I – Chocolate

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2014 Baking Class will sure put a smile on any chocoholics face with these gorgeous cakes. WOW your friends and family make your special event a delicious celebration.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

D: Celebrate with Cake I – Chocolate

Next Class: (Code D)  May, Saturday the 3rd 9.30am – 3.30pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

A: In this class you will learn to make:

*Chocolate Sacher Swiss Roll

*Chocolate Mud Cake

*Chocolate Caramel Brownies

*Chocolate Decorations, Frosting, Filling, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

2014 Celebrate with Cake II – Party

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2014 Baking Class will sure put a smile on everyones face with these gorgeous desserts. Learn to make layered cakes to wow your friends and family, make every special event a delicious delight to celebrate.

Make, Bake, Decorate and at the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

E: Celebrate with Cake II – Party

Next Class: (Code E)  May, Sunday, 25th from 3.00pm till 7.00pm

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

E: In this class you will learn to make:

*Layered Red Velvet Cake

*Chocolate Orange Checkerboard Cake

*French Lemon Drizzle Loaf with candied citrus

*Frosting, Fillings, Candied Citrus, Fresh Fruit decorating

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 2014 Baking with Passion – Bread

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The smell of freshly baked bread, the crunch of crust and texture, it’s no wonder some countries consider it to be their cutlery and a meal without bread would be unheard of. Learn to make a variety of breads in your very own domestic oven.

Make, Bake and Enjoy. At the end of class “Take Home” a wonderful sample selection of everything you have made.

BOOK NOW!

Next Class: (Code F)  June, Sunday, 22nd from 9.30pm till 3.30pm

Next Class: (Code G)  June, Sunday, 29th from 9.30pm till 3.30pm

F: Baking with Passion – Bread I : Savoury

F: In this class you will learn to make:

*Free form loaf, Pizza Basses, Variety of Dinner Rolls, Filled Lattice Loaf

*Shape Dough

*Baking techniques

*Use commercial yeast and fresh yeast

*Use a variety of bread flour, seeds to enrich the dough

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G: Baking with Passion – Bread II:  Sweet

G: In this class you will learn to make:

*Enriched Dough

*Sweet Yeast Braids

*Scrolls, Rosetts, Brioche

Only 8 places available per class.

At: LG Kitchen, Shop 90, Cecil Street, South Melbourne Market

$180 per person

*Please note that appropriate clothing must be worn at all times, including closed-toe footwear, preferably no loose garments or extra jewellery.

*Please do not make travel arrangements until your class has been confirmed. We do not offer refunds for classes once your payment has been processed.

*Please note participants must be 18 years of age or over.

*Class outline may be subject to change.

 Please email your preference for:

Class  A  Cooking a Culture – Greece on Sunday 16th of February 3.00pm – 7.00pm

Class  B  Cooking a Culture – Greece on Sunday 30th of March 3.00pm – 7.00pm

Class  C  Cooking a Culture – Greece on Sunday 27th of April 9.30am – 3.30pm

Class  D Celebrate with Cake I – Chocolate on Saturday the 3rd of May 9.30am – 3.30pm

Class  E Celebrate with Cake II – Party  on Sunday 25th of May 9.30am – 3.30pm

Class F Baking with Passion – Bread I – Savoury on Sunday 22nd of June 9.30am – 3.30pm

Class G Baking with Passion – Bread II – Sweet on Sunday 29th of June 9.30am – 3.30pm